Amazingly Awesome Arancini
I have a list on my phone of things that I'd like to cook that I've either eaten at a restaurant or seen on television or in a magazine and every now and then I like to tick a few off. This recipe is from that list and, having recently tried these out on my family and friends, I will certainly be making them again.
Arancini are an Italian invention that traditionally were made to use up leftover risotto. They are small balls of risotto that are covered in breadcrumbs and are then shallow fried in a pan. The result is a small mouthful with a crispy exterior that gives way to soft, creamy, oozy risotto. Arancini are perfect as as appetizers, starters, as part of tapas or even just as an indulgent snack. They are great for parties as they can be made well in advance before being quickly pan-fried on the day.
Having experimented, I chose to serve mine with a crème fraîche based dip to provide a hint of acidity to cut through the creaminess of the risotto and a cold element so that when people dove in they wouldn't burn their mouths. What's more, you can substitute the smoked salmon for pretty much anything you want - they work great with mushrooms, pancetta, shredded chicken, peas or even chilli!
Amazingly Awesome Arancini
Makes 40-50
2 tbsp olive oil
Arancini are an Italian invention that traditionally were made to use up leftover risotto. They are small balls of risotto that are covered in breadcrumbs and are then shallow fried in a pan. The result is a small mouthful with a crispy exterior that gives way to soft, creamy, oozy risotto. Arancini are perfect as as appetizers, starters, as part of tapas or even just as an indulgent snack. They are great for parties as they can be made well in advance before being quickly pan-fried on the day.
Having experimented, I chose to serve mine with a crème fraîche based dip to provide a hint of acidity to cut through the creaminess of the risotto and a cold element so that when people dove in they wouldn't burn their mouths. What's more, you can substitute the smoked salmon for pretty much anything you want - they work great with mushrooms, pancetta, shredded chicken, peas or even chilli!
Amazingly Awesome Arancini
Makes 40-50
2 tbsp olive oil
1 onion, peeled and finely
chopped
1 clove garlic, peeled and finely chopped
350 g risotto rice
1 litres chicken or fish stock
200 ml white wine
1 lemon, juiced
50 g
25 g butter
170 g smoked salmon, thinly sliced
75 g parmesan, finely grated
200 g breadcrumbs, I make mine by blending toast!
4-6 tbsp olive oil
1 clove garlic, peeled and finely chopped
350 g risotto rice
1 litres chicken or fish stock
200 ml white wine
1 lemon, juiced
50 g
25 g butter
170 g smoked salmon, thinly sliced
75 g parmesan, finely grated
200 g breadcrumbs, I make mine by blending toast!
4-6 tbsp olive oil
For the dip:
250g crème fraîche
1 lemon, juiced
handful of fresh chives, chopped
sea salt
freshly ground black pepper
For the filling, place the olive oil in large saucepan on a low heat. When the oil is hot, add the onion and garlic, then cover the pan with a lid and cook for 8–10 minutes or until soft but not browned. Turn the heat up to medium, add the rice and stir everything together for about 2 minutes or until well coated. Heat through the stock in another saucepan and keep at a very gentle simmer.
Pour the white wine into the rice mixture. Bring to the boil, then lower the heat and allow to simmer and reduce slightly for about 3 minutes. Add a ladleful of stock and half the lemon juice to the rice and continue to stir until most of the stock has been absorbed, then add another ladleful and continue stirring. Continue in this way until all of the stock has been incorporated and the rice is creamy and just al dente – it shouldn’t take more than 25 minutes.
Stir in the creme fraiche, butter, smoked salmon and 50g of the parmesan cheese, then season with salt and pepper and more lemon juice if necessary. Take the pot off the heat, the risotto should be quite wet and loose in consistency, not thick and porridge-like. Allow to cool completely.
Place the cooled risotto in a large bowl and stir in the remaining parmesan until well mixed and spread out the breadcrumbs on a plate. Use your hands to roll the risotto mixture into about 45 balls each the size of a ping-pong ball, then roll in the breadcrumbs to coat, and place on a tray. Put the risotto balls in the fridge to chill for at least 30 minutes or overnight, if you like.
For the creme fraiche dip, in a bowl, combine the crème fraiche, lemon juice and chives, seasoning well with salt and pepper to taste.
To cook the arancini, place a large frying pan on a high heat and add 2 tablespoons of olive oil. When the oil is hot, add a few of the arancini. Fry for about 4 minutes, turning occasionally, until golden brown all over. When cooked, transfer to a large plate lined with kitchen paper to allow the arancini to drain, then repeat with the remaining risotto balls, adding more oil as needed. Serve warm with the creme fraiche dip.
TIP: The arancini can be frozen after they have been breadcrumbed but before frying. When you want to use them, take them out of the freezer the day or morning before and place in the fridge, then follow the last two steps above.
250g crème fraîche
1 lemon, juiced
handful of fresh chives, chopped
sea salt
freshly ground black pepper
For the filling, place the olive oil in large saucepan on a low heat. When the oil is hot, add the onion and garlic, then cover the pan with a lid and cook for 8–10 minutes or until soft but not browned. Turn the heat up to medium, add the rice and stir everything together for about 2 minutes or until well coated. Heat through the stock in another saucepan and keep at a very gentle simmer.
Pour the white wine into the rice mixture. Bring to the boil, then lower the heat and allow to simmer and reduce slightly for about 3 minutes. Add a ladleful of stock and half the lemon juice to the rice and continue to stir until most of the stock has been absorbed, then add another ladleful and continue stirring. Continue in this way until all of the stock has been incorporated and the rice is creamy and just al dente – it shouldn’t take more than 25 minutes.
Stir in the creme fraiche, butter, smoked salmon and 50g of the parmesan cheese, then season with salt and pepper and more lemon juice if necessary. Take the pot off the heat, the risotto should be quite wet and loose in consistency, not thick and porridge-like. Allow to cool completely.
Place the cooled risotto in a large bowl and stir in the remaining parmesan until well mixed and spread out the breadcrumbs on a plate. Use your hands to roll the risotto mixture into about 45 balls each the size of a ping-pong ball, then roll in the breadcrumbs to coat, and place on a tray. Put the risotto balls in the fridge to chill for at least 30 minutes or overnight, if you like.
For the creme fraiche dip, in a bowl, combine the crème fraiche, lemon juice and chives, seasoning well with salt and pepper to taste.
To cook the arancini, place a large frying pan on a high heat and add 2 tablespoons of olive oil. When the oil is hot, add a few of the arancini. Fry for about 4 minutes, turning occasionally, until golden brown all over. When cooked, transfer to a large plate lined with kitchen paper to allow the arancini to drain, then repeat with the remaining risotto balls, adding more oil as needed. Serve warm with the creme fraiche dip.
TIP: The arancini can be frozen after they have been breadcrumbed but before frying. When you want to use them, take them out of the freezer the day or morning before and place in the fridge, then follow the last two steps above.
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